Photo of Sweet potato & chickpea filo rolls by WW

Sweet potato & chickpea filo rolls

Points® value
Total Time
1 hr 10 min
20 min
50 min


Sweet potato, raw

500 g, peeled & cut into 1 cm pieces

Calorie controlled cooking spray

4 spray(s)


1 teaspoon(s), level

Chilli Powder

½ teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level


2 large, cut into thin wedges


2 clove(s), crushed

Chickpeas, cooked

1 can(s), large, drained

Filo Pastry

6 sheet(s), large

Vegetable Oil

1½ tablespoon(s)

Poppy Seeds

2 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Put the sweet potatoes into a roasting tin and mist with cooking spray.
  2. Add the smoked paprika, chilli powder, ground cumin, ground cinnamon, onion and garlic to the pan. Season, toss together and roast for 30 minutes.
  3. Add the chickpeas to the tin and roast for 5 minutes. Tip into a bowl then lightly mash so the mixture holds together, but is chunky.
  4. Lay 2 sheets of filo pastry alongside each other, overlapping by 10cm. Brush with ½ tablespoon vegetable oil, top with another 2 sheets of filo, brush again with ½ tablespoon vegetable oil, then lay a final 2 sheets of filo on top. Spoon the filling along one of the long edges of filo and brush the rest of the pastry with ¼ tablespoon vegetable oil.
  5. Roll into a sausage shape, then brush the top with ¼ tablespoon vegetable oil and scatter over 2 teaspoons poppy seeds. Cut into 18 rolls and put on the tray. Bake for 15 minutes then serve.